Little Green Books - Little Green Blog

With the heat of the summer fully upon us, those of us lucky enough to have a garden or live near a farmer’s market are reaping the rewards of the summer harvest. Making snacks from fruit and veggies fresh from the garden is a great way to teach kids about where their food comes from…and may also be just the trick to get picky eaters to try new foods! Bring your kids along to the farmer’s market or the garden and discuss how vegetables and fruit are grown as you make your selection.

Try out these fresh from the garden recipes that your kids will not be able to resist!

Mini Pizzas

1 Tomato chopped

Several leaves of basil chopped

1 Tbsp Olive oil

Salt and pepper

Mozzarella or parmesan cheese

Several slices of toasted bread

Combine chopped tomatoes, basil and olive oil in a bowl. Add a pinch of salt and pepper. Place one spoonful of mixture on each slice of toast. Top with cheese and bake in the oven at 350 degrees until cheese is bubbly.

Tip: Add any additional veggies as toppings to make your pizza even more nutritous!

Smoothies

Making smoothies is a great way of using up those items in your fridge that are in what I call the “use it or loose it” category. Creative combinations of fruit (frozen or fresh), juices, veggies, yogurt, milk, grains such as oat bran or wheat germ, sugar or honey, nuts and even peanut butter can make delicious blends of smoothies. If getting your child to eat vegetables is like negotiating peace in the middle east, try sneaking in some carrot or celery and chances are they will drink it up without batting an eye.

Try some of these recipes from KidsCookingActivities.com or simply invent your own!

Strawberry Banana Smoothie

1 cup frozen strawberries

2 cups orange juice

1 banana, cut in pieces

½ cup milk

2 tablespoons sugar

Add ingredients together in blender and blend until smooth.

Kiwi and Raspberry Smoothie

2 kiwis peeled and cut in half

1 cup raspberries

1 cup yogurt

½ cup milk

1/2 cup ice cubes

Add all together and blend until smooth.

Mango smoothie

2 soft mangoes

1 cup of milk

2 bananas

1/2 cup of strawberries

1/4 cup coconut (optional)

Add to blender and mix till smooth

Most food travels more than 1500 miles to get to you plate. That means a typical three–course meal, with each course containing at least one ingredient—plus cooking oils, herbs and spices—travels almost half way around the world before it ends up in your mouth. The ships, trucks, trains and planes that transport our food burn tremendous amounts of fossil fuels all along the way. The typical American meal contains, on average, ingredients from five or more countries outside the United States. Asparagus makes it’s way to your plate all the way from Peru. Bell peppers often come from The Netherlands, Clementines from Spain, and blueberries hail from as far way as Chile, Argentina and New Zealand!

Green Challenge: Become a localvore and eat locally

When you go to the supermarket, check the label to see where your food comes from. If it says that it comes from your state or a state that borders yours, that’s a great first step. But if you really want to make a difference, shop at a farmer’s market, where you will find fresh, healthy, locally grown food. And, chances are, you’ll get to meet the farmer who grew the food and have the added satisfaction of knowing you are supporting the families and farms in your community.

Check out this Seasonal Ingredient Map to see what’s fresh in your area.

Green Tip: You can really eat locally by growing a garden right at home. All you need is a little plot of land, a terrace, or even a windowsill will do.